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TRIBUNJOGJA.COM – The risk of developing bad cancer can be decreased by choosing the right foods. This is confirmed in a recent study by Cheryl L Rock, Ph.D. RD, professor of family medicine and preventive medicine at the University of California at San Diego.
"A woman can reduce cancer risk by two-thirds with proper nutrition and weight management" In fact, she added, a woman carrying BRCA1 and BRCA2 – two genetic mutations that increase the risk of cancer – can also reduce the risk with protein intake, weight control and anti-cancer compounds
Where are some of the compounds that can become carcinogenic? It is easily found on the following various foods:
1. Broccoli
Sulforaphane compounds containing broccoli can reduce the number of bad cancer stem cells According to a study from the University of Michigan, eating broccoli alone may not provide enough sulforaphane as needed (19659002) For example, eating raw or boiled broccoli but in a short time, according to them, boiling these vegetables can reduce the levels of sulforaphane waters in broccoli.
2. Salmon In a study on the epidemiology of cancer, biomakers and prevention, it was revealed that taking fish oil supplements at least over the past 10 years years can reduce the risk of ductal carcinoma. It is believed that omega 3 fatty acids found in fish oil can reduce the inflammation that can trigger bad cancer.
You can also get these compounds by eating fatty fish (salmon, sardines, tuna) for at least 8 ounces a week. 3. Olive Oil
Researchers in Barcelona discovered that olive oil and oleic acid could reduce the growth of malignant cells that cause cancer.
4. Parsley or parsley
Scientists from the University of Missouri discovered that parsley could inhibit the growth of cancer cells. They say, apigenin ie. The compounds in parsley and celery can reduce the risk of cancer. Experts recommend adding parsley hash to a daily dish.
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